Paleo Texas Chili Recipe in the Slow Cooker

Paleo Chili in the Slow Cooker

In my Californian naïveté, I assumed that the great chili debate was simply a question of “to bean, or not to bean”. Apparently, I was wrong. Feelings run deep and they run hot over the “right” kind of chili powder, whether or not tomatoes can be added, to use ground meat or stew cuts, and don’t even get folks started on where chili actually originated.

Growing up, chili was one of the few things that came out of a can. My mother, being from France, wasn’t what you’d call skilled in the art of southwestern cooking. My dad, well he just wasn’t real skilled at cooking at all (except for the world’s best scrambled eggs, burgers, steaks, and potatoes). I can’t say where or when I first ate chili, but I know I’ve loved it since I was a small girl. The other kids ordered French toast or Belgian Waffles at our local breakfast spot (hey hey, Millbrae Pancake House). Me, I never strayed from my favorite breakfast, Chili Corn Pancakes.

I first started making chili when I became a vegetarian at 16. Spicy black bean chili was a major staple of my diet. It usually consisted of canned black beans, fresh tomatoes, chiles, onions, and spices. I still love black bean chili, though my recipe has evolved over the years to be a tad more complex.

My first taste of Texas chili was in 2002 during a road trip to eastern Colorado. The savory spicy meat bomb was a revelation, and (I thought) a lark. It took me years to realize that Texas-style chili existed outside of that awesome diner in Colorado (I know, I know). Last March, for the very first time, I made Texas chili. It knocked my socks and the socks of my friends- off.

I promised in this post that I would make the chili again and share the recipe. I didn’t expect that I’d take nearly a year and a half to do it. I was inspired to make this chili by an amazing haul from my friend Annie’s garden. I stopped by for a visit and left with bags upon bags of the most succulent tomatoes, bright shiny chilies and freshly picked onions and garlic. I’m lucky to have a friend like Annie, and not just for her generous gifts of produce.

While chili in summer would have once a daunting thought, my slow cooker has made things much easier. I stood over a hot stove for all of 20 minutes- just long enough to brown my gorgeous grass-fed meats. If you don’t have a slow-cooker, you can do this on the stove top too. I love it served over a bed of mashed sweet potatoes which is decidedly un-Texan, but what can I say… I’m a California girl at heart.

I am beyond excited about this chili … I made a few minor adjustments and can't wait to tell you how it works out! Since tomato season has come and gone in my neck of the woods I am using 3 – 14oz cans of Hunts Fire Roasted tomatoes and 1 cup of stock. I think that will get me close enough to the liquid portion of the fresh tomatoes all cooked down. The pepper combo I used was 2 red bell, 2 poblano and 2 jalapeño (seed removed!). Only after I started I realized I was out of dry chipotle, but always have the canned variety individually wrapper in the freezer – so 1 of those. All the other ingredients the same. The last change was doing it in a dutch oven … browning not only the meat but the peppers and onion too. It's in the oven right now and I can't even describe how my house smells!! I will report back later … but thank you again for inspiring me! I love your blog!!!

Hi all! I'm not a huge fan of spicy food, and I know most Texan chilies of this sort are pretty hot. So, to ask the stupid question, is this recipe just as good if I drop some of the chilies out of the equation?

Hi Becky,
Great question, this fills a 6 quart slow cooker– almost to the top.
If you consider a serving 1/4lb meat (uncooked weight) per person, it will feed 24. I would be conservative though, and say it feeds 16-18.
Sabrina

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[…] Ok, she isn’t new to me, but I had to include her (again) because she made this incredible Texas Style Chili (03). It is on my list for one of the first meals I am having when meat is back on the table next […]